Lemon Cheesecake Tower
|Water||1 Cup (16 tbs)|
|Granulated sweetener/Liquid no calorie sweetener||1 Tablespoon|
|Unflavored gelatin||3 Tablespoon|
|Instant nonfat dry milk||1⁄3 Cup (5.33 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||3 Tablespoon|
|Low calorie lemon gelatin||2 Tablespoon (2 Package)|
|Green food coloring||1 Teaspoon|
|Cream style cottage cheese||1⁄2 Pound (3 Cups)|
|Evaporated milk||1 Cup (16 tbs), chilled|
1. Separate eggs, putting whites in a small bowl, yolks in a second small bowl. Beat egg yolks slightly with water and salt; sweeten with your favorite no-calorie sweetener, using the equivalent of 1 cup (48 teaspoons) sugar.
2. Mix unflavored gelatin and milk powder in top of a small double boiler; stir in egg-yolk mixture. Cook, stirring constantly, over hot, not boiling, water 5 minutes, or until gelatin dissolves and mixture coats a metal spoon; remove from heat.
3. Strain into a large bowl; stir in lemon peel, 2 tablespoons of the lemon juice, and vanilla. (Save remaining 1 tablespoon lemon juice for Step 6.) Chill 30 minutes, or just until as thick as unbeaten egg white.
4 While gelatin-custard mixture chills, prepare lemon-flavor gelatin, following label directions; tint lightly with a drop or two of green food coloring. Pour into a 10-cup tall mold. Chill 20 minutes, or just until sticky-firm.
5 Press cottage cheese through a sieve into a medium-size bowl; stir into thickened gelatin-custard mixture from Step 3.
6 Beat egg whites until they stand in firm peaks. Beat well-chilled evaporated milk with saved 1 tablespoon lemon juice until stiff in a small bowl.
7 Fold beaten egg whites, then whipped milk into gelatin-cheese mixture; pour over sticky-firm layer in mold. Chill at least 4 hours, or until firm.
8 To unmold, run a sharp-tip, thin-blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water. Cover mold with serving plate; turn upside down; carefully lift off mold. Garnish with a small cluster of green grapes, if you wish. Cut into wedges. Dieter's portion: 1 wedge (1/12 of mold)—123 calories.
Serving size: Complete recipe
Calories 1032 Calories from Fat 358
% Daily Value*
Total Fat 40 g61.9%
Saturated Fat 21.2 g106.2%
Trans Fat 0.4 g
Cholesterol 543.2 mg181.1%
Sodium 2011.6 mg83.8%
Total Carbohydrates 60 g20.1%
Dietary Fiber 0.71 g2.8%
Sugars 55.2 g
Protein 107 g214.7%
Vitamin A 32.8% Vitamin C 56.6%
Calcium 139% Iron 19.6%
*Based on a 2000 Calorie diet